Why limit your summer grilling to the old standbys? Ignite your barbeque with these flame-licked alternatives

Add 4 large scrubbed Yukon Gold potatoes to a large pot of salted water. Bring to a boil; then lower the heat and simmer until the spuds are slightly tender, about 10 minutes. Drain the water, let the potatoes cool, and slice them into 1/4-inch discs. In a bowl, toss the slices with 3 Tbsp of olive oil; season with salt and pepper. Grill over direct medium heat until golden brown on each side, about 10 minutes. Sprinkle with salt and drizzle with malt vinegar. Makes 4 servings.

EASY APPETIZER

Oysters with sake and jalapeno butterRecipe by Jonathan Waxman, chef at Barbuto in New York City and culinary advisor at Rosa Mexicano restaurants

HOW TO MAKE ITPut the oysters on a grill over direct high heat, next to a cast-iron skillet. Add sake to the skillet; when it boils, add the butter and cook to light brown, about 3 minutes. Stir in the pepper and jalapeno. When the oysters open, move them to a platter and spoon on the butter sauce. Serve immediately. Makes 4 servings. (Before you turn up the heat, stock up on The 23 Grilling Tools Every Man Must Own.)

Grill fresh pineapple wedges over direct high heat until they soften and have dark grill marks, 3 to 5 minutes. For each drink, muddle 2 grilled wedges with 3/4 oz of simple syrup (1 part sugar dissolved in 1 part water) and 1/4 tsp of vanilla extract. Pour into a shaker along with 2 oz of a Jamaican rum, such as Denizen, and 1 oz of fresh lime juice. Add ice, shake, and strain into a cocktail glass over ice. Garnish with a slice of pineapple lightly dusted with black pepper, and a slice of lime if desired.

For dozens more rib-tickling, mesquite-smoked summer recipes that will help you grill off your gut, check out Grill This, Not That!today.